Tom Yum Roast Chicken
Wednesday, August 29, 2007
This is another invention of mine, specially made up for occasions when you want a substantial meal but are busy or don't want to put in the time. Yesterday, it was a bit of both for me. I had errands to run and I also wanted to stitch, do my nails and finish off the ironing. Not just stand in the kitchen for hours on end. I do that sometimes but today was not such a day.
After returning from walking my son to school, I marinated the chicken and let it soak merrily in the refridgerator. I proceeded on with my errands, followed by all the things I wanted to accomplish for the day. In the evening, I stuck the whole lot into the oven, poked about about every once in a while to make sure I haven't cremated the chicken and about an hour later, voilá! Dinner is served.
Tom Yum Roast Chicken
You need:
About 1 kg of chicken parts ie, drumstick, wing etc. You may also use a whole chicken.
1 packet of Tom Yum Soup paste ( I used Asian Home Gourmet)
2 stalks lemongrass, chopped into small segments
2 cloves garlic, peeled
2-3 shallots, peeled
2-3 blades of kaffir lime leaves (optional, it's just for the fragrance)
cooking oil
soy sauce to taste
chilli sauce or paste to taste
You do:
- Put chicken in a mixing bowl.
- Blitz the lemongrass, garlic, shallot and kaffir leaves if using in a food processor. Place the rough paste into the bowl of chicken.
- Add the rest of the marinade. Massage it well into the chicken. Set aside in the fridge for at least 3-4 hours
- When you are ready, preheat oven to 180C.
- Arrange chicken in a casserole dish and place it in the oven. Save the leftover marinade.
- Whilst roasting, baste chicken with the leftover marinade every 15 mins. Once the chicken is cooked, change the oven setting to grill and increase the temperature to 200C. Give it one last basting and grill until the top is a deep golden brown. Serve hot.
*****
Last night, I thought Pineapple Rice might be a good accompaniment. You know, to go along with the Thai inspired theme and all. For variation, you could also pop in a couple of potatoes with the chicken just before roasting and serve with white rice and sautéd vegetables.
Labels: asian food, one dish meals, she cooks
The Dutchess of Cookalot whipped this up at 4:22 am 0 calories
Comments:
Post a Comment
